Researchers at South Ural State University (SUSU), a partner of TV BRICS, have developed fermented milk products with a higher content of beneficial bacteria. The number of microorganisms increased tenfold after plant-based ingredients and yeast biomass enriched with curcumin or ergosterol were added to the product. The development is reported on the website of the university.
Scientists at the Higher Medical and Biological School of South Ural State University have found a way to preserve the viability of beneficial bacteria in yoghurt and to add bioactive substances that retain their properties in an acidic environment. They used the baker’s yeast Saccharomyces cerevisiae as a “carrier” to deliver the active compounds.
The researchers incorporated the natural antioxidant curcumin into the yeast cells, having first nanostructured it using ultrasound. They succeeded in accumulating the natural compound ergosterol – a precursor to vitamin D₂, which supports the immune system – within the yeast during the cultivation process.
The enriched yeast was then added to milk along with a traditional starter culture. Plant-based ingredients were also incorporated into the product: sprouted wheat flour (containing 12.5 per cent protein and dietary fibre) or a protein product derived from hemp seed cake (57 per cent protein).
“Our aim was not simply to enrich the yoghurt with biologically active substances but to create a system in which all the components work together,” explained Rinat Fatkullin, Associate Professor at the Department of Food and Biotechnology at South Ural State University.
In the samples studied, the antioxidant activity of yoghurts containing yeast biomass increased to 84 per cent. According to their creators, fermented milk products enriched with beneficial bacteria are useful for maintaining healthy gut microflora, strengthening the immune system and protecting the body’s cells from oxidative stress.